Kutaby with potatoes. Kutaby - what is it, how to prepare dough and filling at home according to recipes with photos of Kutaby with potatoes

We present to your attention a recipe for a very appetizing dish that everyone will like without exception.

This delicious appetizer is always very popular at my table. You can prepare it with different fillings. We suggest you make it with potatoes and cheese. This dish can be served as a separate appetizer or as a separate dish. Great as a snack. The kutabs turn out to be satisfying and mega appetizing. Save the recipe and add such deliciousness to your menu.

Let's start the process

1. First of all, let's start preparing the dough. To do this, combine water, salt, oil and flour in a separate container. Mix the dough. As a result, it should be quite dense. After which we cover it with a towel and leave it for a while.
2. Let's start preparing the filling. To do this, boil the potatoes in salted water until tender.
3. Then crumble the cheese or finely chop it.
4. We mash the finished potatoes with the addition of butter.
5. Then we send here the pre-chopped greens and cheese. Also add salt and ground black pepper to taste. Mix everything well.
6. We form a rope from the dough and cut it into several pieces.
7. After which we roll each of them into a thin flat cake. Place the prepared filling on one side and cover with the other side. We connect the edges, while we need to expel the air. Using the wheel, we trim the edges nicely.
8. Place in a preheated dry frying pan to fry on both sides until golden brown.
9. Then grease the finished products with butter.
10. Now you can serve it to the table.

You may also like the recipe for which you will find on our Recipe Ideas website.

Azerbaijani national cuisine includes many delicious dishes. One of the favorite treats, which is served on weekdays and holidays, has the beautiful name kutaba. It is a kind of pies with a variety of fillings. At home, they are eaten with tea or served as a snack with alcoholic drinks. Thin crispy walls and a juicy center will not leave anyone indifferent. Prepare these flatbreads for your family and delight them with a new, delicious dish.

How to fry kutabs correctly

Azerbaijani cooks place a large piece of butter on top, which drips off, soaking the flatbread, making it soft and juicy.

The filling should be spread over one half of the cake in a very thin layer. Next, the resulting flatbread is folded in half, the edges are well connected and fried on both sides in a hot cast-iron frying pan without oil until golden brown marks appear. Sometimes kutabs are baked for 15 minutes in a well-heated oven. To be on the safe side, you can brush the edges of the flatbreads with beaten egg before frying.

The finished kutabs are placed in a stack on a dish, generously greasing each flatbread with butter. Azerbaijani cooks place a large piece of butter on top, which drips off, soaking the flatbread, making it soft and juicy. You can cover the kutabs with cling film or a towel on top to make them softer.

Azerbaijanis sprinkle the dish with sumac, a traditional oriental spice with a sour taste, and serve flatbread with tuzluk sauce made with sour cream and ayran with garlic and black pepper.

How to cook kutabs

On a par with the famous Caucasian chebureks, flatbreads, lavash, khachapuri and other savory pastries are kutabs (gutabs) - a national dish of Azerbaijani cuisine. Classic kutabs are pies shaped like a crescent. The dough in these pies is very, very thin, and the filling is very varied: meat, cheese, herbs, vegetables. On weekdays in the historical homeland of this treat, it is served with sweet tea made from thyme, mint, lemon balm, and on holidays - with a glass of red wine or vodka. They eat kutabs with their hands, wrapping them in a tube and dipping them into the sauce.

There are hundreds of recipes for kutabs, but several secrets and features of preparing Azerbaijani pastries remain unchanged for each type of product:

1. The dough should be rolled out as thin as possible. This way it will bake quickly and retain all the juiciness of the filling.
2. In addition to cilantro, dill, and parsley, which are traditional for Caucasian cuisine, the herb gin-jilim (chickweed) is added to the filling, which gives a special aroma and taste to the treat.
3. It is better to fry stuffed flatbreads in a hot cast-iron frying pan without adding oil.
4. The surfaces of the finished products are greased with butter. This technique helps make the treat soft and adds extra flavor.
5. If the yeast-free dough has dried out and the edges are no longer held together, wet the edges with water or egg.

Dough for kutabs

Although kutabs externally resemble chebureks or pies, there is a significant feature that makes the dish unique. The dough for kutabs is kneaded in water, without eggs and yeast, and fried in a dry frying pan without oil. The bland base is brightened up with a juicy and tasty filling. Modern housewives eliminate the already simple procedure of kneading dough by using a thin sheet of lavash for preparation. In addition to the traditional one, other types of dough are used, to which eggs, kefir, matsoni are added, or special technology is used for kneading to improve the taste of the product.

Filling for kutabs

Azerbaijani kutabs are easy to prepare. For the first time, it is better to arm yourself with a recipe with a photo in order to understand all the intricacies of preparation. The main feature of the dish is the filling. It sets the taste and aroma, and the dough only serves as its shell. Meat is traditionally used for the inner contents of flatbreads. Initially it was camel meat, and now it is national pies with lamb, beef, and pork. People in Azerbaijan love greens and add them to kutabs in huge quantities: dill, parsley, cilantro, basil, spinach, sorrel, onion.

How to cook kutabs: delicious filling

The minced meat should be salt and pepper, and if it is a little dry, you can add a little water

For meat filling, mainly beef or young lamb is used, although lamb offal is also very popular in the Caucasus. The lamb must be young, and before preparing the minced meat, a piece of meat must be freed from film and tendons. At the same time, lamb fat is always added to real Azerbaijani kutabs. It is also permissible to add boiled rice and pieces of vegetables to minced meat to improve the taste and reduce the fat content of the dish.

The onion for the filling should be crushed to a pulp, since a finely chopped onion does not have time to cook well, because the cakes are fried in a dry frying pan. Ideally, the onion is ground together with meat and fat in a blender or meat grinder. The minced meat should be salted and peppered, and if it is a little dry, you can add a little water, although the onion always gives juice.

For green minced meat, any greens and herbs are used - spinach, dill, parsley, sorrel, tarragon, basil, tarragon, green onions and cilantro. The greens are washed well, lightly dried on a towel, chopped and mixed with salt.

With meat

• Time: 1 hour.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 266 kcal/100 g.
• Purpose: snack.
• Cuisine: Azerbaijani.
• Difficulty: easy.

Kutaby with meat in Azerbaijani style is a dish that will turn out delicious even for a novice cook. A hearty, aromatic treat will be juicy if you use lamb and a small amount of beef to prepare it. The secret of success is in proper preparation of the meat component. It can be chopped in a meat grinder, but it will taste better if you chop the meat into small pieces with a knife. Seasonings can be changed to suit your taste.

Ingredients:

• lamb – 150 g;
• beef – 70 g;
• cheese – 120 g;
• green onion – 1 bunch;
• dill – 0.5 bunch;
• water – 170 g;
• vegetable oil – 3 tbsp. l.;
• egg – 1 pc.;
• flour – 3 tbsp;
• butter – 2-3 tbsp. l.;
• salt, pepper, cumin - to taste.

Cooking method:

1. Knead the egg, flour, butter and water into a stiff, elastic dough and lightly salt. Leave the mixture to sit for half an hour.
2. Chop the meat finely, season with salt, cumin and pepper.
3. Grate the cheese and chop the herbs. Mix these ingredients with meat.
4. Roll out the dough thinly, about 1 mm thick, and cut out circles the size of a saucer.
5. Spread the minced meat over each flatbread and seal the edges.
6. Fry the kutabs over low heat with a lid.
7. Grease the finished treat with butter.

With potato

• Time: 1 hour.
• Calorie content of the dish: 143 kcal/100 g.
• Purpose: snack.
• Cuisine: Azerbaijani.
• Difficulty: medium.

Azerbaijani pies with potatoes will perfectly satisfy your hunger and delight you with their interesting appearance. Find out how to cook kutabs at home, please yourself and your family with an easy-to-prepare dish. This is an excellent option for a hearty and budget dinner, which is easy and quick to prepare. You don't need detailed instructions with photos, just a minimum of ingredients, a good mood and a little effort. If desired, you can add finely chopped and fried onions to the puree.

Ingredients:

• flour – 2 tbsp;
• warm water – 0.5 tbsp.;
• butter – 1 tbsp. l.;
• potatoes – 6-7 pcs.;
• dill – 1 bunch;
• salt - to taste.

Cooking method:

• Boil diced potatoes in salted water and mash them.
• Finely chop the greens and add to the potatoes.
• Knead a soft dough from flour, water and a little salt. Let the mixture rest for 30 minutes.
• Roll out the dough thinly into several round cakes.
• Place the filling on half of the circle; you can pinch the edges with your hands or a fork.
• Fry in a dry frying pan until golden brown.
• Grease the prepared kutabs with oil and serve with vegetables and sauce.

Kutaby with beef

How to cook Azerbaijani kutabs with beef so that the products come out appetizing and juicy worries many cooks and simply lovers of delicious food. For juiciness, the beef is ground together with onions and fat tail fat. When forming products, it is important to seal the edges tightly so that the juice does not leak out.

Ingredients:

• flour – 2 cups;
• water – ¾ cup;
• salt;
• beef – 300 g;
• tail fat – 100 g;
• onion – 1 pc.;
• ground black pepper.

Preparation

1. Unleavened dough is kneaded from flour, salt and water.
2. Cover it and leave it to rest for half an hour.
3. Beef with onions and fat is ground using a meat grinder or blender.
4. Roll out the dough, cut out circles, lay out the filling, and seal the edges.
5. Fry the kutabs with meat in a dry frying pan until golden brown on both sides.

Kutaby with meat and herbs

Azerbaijani-style kutabs with greens are very healthy, tasty and easy to prepare. This savory pastry is loved by everyone who tries it at least once. Of all the variety of greens, it is best to add cilantro, parsley and dill to the dish. If fat tail fat is not available, it can be replaced with lard.

Ingredients:

• flour – 300 g;
• water – 100 ml;
• salt – 1 teaspoon;
• oil – 1 tbsp. spoon;
• veal – 450 g;
• tail fat – 30 g;
• onion – 1 pc.;
• dill, cilantro, parsley - a bunch each.

Preparation

1. Add water and oil to the flour, add salt and knead into a stiff dough.
2. Roll it into a rope, put it in a bag and put it in the cold for half an hour.
3. Meat, onions and fat tail fat are passed through a meat grinder, salted, peppered, 100 ml of water is added, herbs are added and stirred.
4. The dough is divided into pieces, rolled out, the filling is laid out and the edges are sealed.
5. Kutabs with meat and herbs are fried in Azerbaijani style in a well-heated frying pan.

With greens

• Time: 1 hour.
• Number of servings: 2-3 persons.
• Calorie content of the dish: 257 kcal/100 g.
• Purpose: snack.
• Cuisine: Azerbaijani.
• Difficulty: medium.

Spring and summer are the ideal time to learn how to cook kutabs with herbs. Although even in winter you can find herbs worthy of Azerbaijani pies in stores. Do sorrel, green onions, dill, spinach, parsley, cilantro, lovage, and basil grow in your region? Feel free to use these ingredients for the filling. Combine the greens to your liking to create a delicious flatbread with a luscious green filling.

Ingredients:

• flour – 400 g;
• water – 0.5 tbsp.;
• salt – 3 g;
• greens – 100 g;
• hard cheese – 150 g.

Cooking method:

1. Knead a stiff dough from flour, water and salt.
2. Cover it with a towel and let it stand for 30 minutes.
3. Chop your favorite greens.
4. Grate the cheese and mix with edible herbs.
5. Divide the base into 4 parts, roll each into a thin round cake.
6. Spread the green cheese mixture onto half of the pancake and seal the edges together with a fork or your hands. There should be no air left inside the pie.
7. Fry the kutabs for 3 minutes on each side in a dry hot frying pan.
8. Place a piece of butter on top of each serving.
9. Serve the treat with yogurt or sour cream.

• Time: 1 hour 15 minutes.
• Number of servings: 4-6 persons.
• Calorie content of the dish: 205 kcal/100 g.
• Purpose: snack.
• Cuisine: Azerbaijani.
• Difficulty: medium.

With bright and healthy pumpkin, Azerbaijanis prepare a variety of kutabs: sweet or salty, with the addition of pomegranate seeds, walnuts or spicy spices. This is a great recipe for vegetarians. The ingredients contain no eggs or milk. At the end of cooking, the pies are supposed to be greased with butter. For those who do not consume this product, you can fry the kutabs in a small amount of vegetable fat. In this case, the dough will not be dry.

Ingredients:

• water – 200 ml;
• flour – 450 g;
• pumpkin – 300 g;
• Provencal herbs, salt - to taste;
• walnuts – 70 g;
• vegetable oil – 2 ml.

Cooking method:

1. Cut the pumpkin into small cubes, place on a baking sheet and bake until soft (about 15 minutes) at 180 degrees.
2. Knead the dough from warm water, salt, flour and butter, wrap it in cling film, and put it in the refrigerator for half an hour.
3. Peel the nuts, dry them in the oven for 5 minutes, and chop them with a rolling pin.
4. Mix nuts with pumpkin.
5. Roll out the dough into thin layers of 2-3 mm, cut out circles from them.
6. Spread the pumpkin filling onto half of the tortilla and seal the edges.
7. Fry the tortillas in a frying pan (dry or with oil).
8. After dry frying, brush the flatbreads with melted butter.

With cheese

• Time: 1 hour.
• Number of servings: 3-4 persons.
• Calorie content of the dish: 296 kcal/100 g.
• Purpose: snack.
• Cuisine: Azerbaijani.
• Difficulty: medium.

To prepare Azerbaijani pies, a variety of types of cheese are used, from the usual hard cheese to cottage cheese. For the next recipe, a type of feta cheese is used - Fetax cheese. The delicate and homogeneous consistency of this dairy product, combined with a salty-sour taste, make it an ideal product for filling kutabs. The recipe is simple, you don't need instructions with photos to prepare this treat. If desired, you can add a little garlic pressed through a press to the filling.

Ingredients:

• water – 100 ml;
• flour – 200 g;
• sunflower oil – 2 tbsp. l.;
• hard cheese – 200 g;
• Fetax cheese – 70 g;
• salt, dill - to taste.

Cooking method:

1. Knead the dough from water, flour, butter, salt.
2. Leave at room temperature for half an hour.
3. Divide the base into 6-7 pieces, roll each into a thin round layer.
4. Grate the hard cheese, crumble the Fetaxa, finely chop the greens. Mix all ingredients and place on half of each circle.
5. Seal the edges together to form crescent-shaped pies. Fry in a dry frying pan for 3 minutes on each side.
6. While the kutabs are hot, grease them with butter.

Kutaby from kefir dough with cottage cheese and herbs

• flour – 0.4-0.45 kg;
• kefir – 0.25 l;
• vegetable oil – 60 ml;
• cottage cheese – 0.3 kg;
• cheese – 100 g;
• green onions – 50 g;
• parsley, dill – 50 g;
• salt, butter - to taste.

Cooking method:

• Sift the flour. Make a depression in the center. Pour kefir and butter into it, add a pinch of salt. Knead the dough.
• After rolling the dough into a ball, wrap it in cling film and set aside for half an hour.
• Coarsely grate the cheese.
• Wash and shake off the water from the onion, parsley and dill. When they are dry, finely chop them with a knife.
• Combine cottage cheese, cheese and herbs. Add salt and spices to taste. Stir so that the cheese and herbs are distributed evenly in the curd mass.
• Divide the dough into several parts, roll each part into a layer about 1 mm thick. Place the filling on one half of the layer and smooth it out.
• Make pies that are shaped like pasties. Seal the edges tightly. Cut off the excess dough with a pizza cutter, giving the kutabs an even shape.
• Fry the pies in a dry frying pan or bake in the oven.
• Brush with melted butter.

When serving, the kutabs can be cut in half or into 3 parts.

Kutabs are Azerbaijani pies that resemble chebureks, but they are fried not in oil, but in a dry frying pan. The filling most often is not meat (although it is also used), but cheese or cottage cheese. Kutabs with vegetable filling are also popular. You can prepare this dish at home. It is best to serve the dish with a sauce based on yogurt or other fermented milk product.

Azerbaijani cuisine is distinguished by its brightness and originality, and Azerbaijanis are especially good at baking - aromatic bread, Baku mutaki, chureki, lavash and delicious flatbreads with various fillings, such as kutabs. Tasty and appetizing kutabs are flat, crescent-shaped pies, reminiscent of khychins and pasties. They are made from unleavened dough, and the filling for kutabs is made from meat, cheese, pumpkin or herbs, after which the flatbreads are fried in a dry “saj” frying pan with high walls. Onions and sweet and sour pomegranate seeds add piquancy to the meat pies. Lezgin kutabs, which are prepared in the north of Azerbaijan with finely chopped herbs, dry cheese or salted cottage cheese, are very tasty. The second name for the flatbreads is afar; they are traditionally baked in kharaks - ancient clay ovens. However, we can cook kutabs at home without kharak and saj - in an ordinary frying pan, especially since it is not at all difficult.

Video

Kutaby with potatoes

Kutaby with potatoes are delicious flat crescent-shaped pies made from simple dumpling dough, baked in a dry frying pan (no oven). You can make a lean version. Kutaby stuffed with mashed potatoes is not only delicious to eat with sweet tea, but also fun to cook (with the whole family).

Composition of dough and filling

for 24-25 kutabs with a diameter of about 15 cm

• Flour – 3 cups + for adding and rolling;
• Salt – 1 teaspoon;
• Egg - 1;
• Water – 150 ml (3/5 cup)

Potato filling

• Potatoes – 10-14 medium-sized tubers;
• Boiled carrots – 1 small;
• Butter – 1 tablespoon (optional);
• Vegetable oil – 3-4 tablespoons;
• Salt;
• Dill - a couple of sprigs (can be replaced with dried basil);
• If you like onions, take 1 onion (finely chop, fry until translucent with light browning, season mashed potatoes with it instead of plain vegetable oil).

Butter (about 2-3 tablespoons) or vegetable oil for greasing.

How to cook

Make unleavened dough (like dumplings)

• Combine flour with eggs, water and salt. Knead the dough. Cover (so as not to dry out) and leave it to stand for about 20 minutes. The dough turns out soft, not tough. If it's slightly sticky, it's okay. When rolling, flour on the table and rolling pin will help you.

Prepare potato filling

• Boil the potatoes. Drain the water, leaving some at the bottom for puree. Salt and crush, season with oil - vegetable and butter. Add carrots (finely grated) and finely chopped dill. Stir, cool to room temperature (or until warm).

You can prepare mashed potatoes in advance or use leftovers from lunch or dinner. If you do not put butter and grease the kutabs with vegetable oil after baking, then the recipe will be lean.

If you cook with onions, you can season it with just the onions and the oil in which it was fried.

Make kutabs and bake them in a frying pan

• Roll the standing dough into a sausage and divide into 8 equal parts. Roll each piece into a ball again. There is always one ball in use, the rest are covered with film or a lid (so as not to get stale).
• Roll out the ball thinly. I got 3 kutabs of each ball. Cut a circle around the saucer. Place 1 tablespoon of filling on one half of each mug (approximately, I scooped it directly with my hand, the puree is plastic, I took a piece the size of half a small cutlet). When spreading the dough, step back 1 cm from the edge (for pinching).
• Cover the filling with the second half of the dough. Seal the edges (tightly).

For a stronger connection and for beauty, I made a wavy edge. I’ll better show you how to do this in the photo. This is the same as the curly edge of dumplings (with the edge folded at regular intervals (about 1 cm).

• Heat a frying pan (which can be used for baking without oil, for example, cast iron) very hot (do not lubricate or water it with anything). Place the kutabs in it and bake over medium heat until lightly browned, then turn over and brown the other side.

Lubricate the kutabs with oil

• Grease the finished hot kutabs with butter (or vegetable oil) and put under film or put in a plastic bag. This will make them softer and more tender.

Kutaby with potatoes are good with tea or just like that. This is excellent homemade food made from natural products, prepared with your own hands.

If suddenly you don’t have anything for dinner or don’t know what to serve for lunch after soup, potato kutabs will completely satisfy the hunger of your family and delight them with their interesting appearance and satisfying taste.

Bon appetit!

Homemade kutabs with potatoes

Baked pies with potatoes - kutabs

Finely grated boiled carrots and a little dill We combine potatoes with carrots We make a filling from potatoes with the addition of carrots and dill Filling from potatoes The whole dough into 8 parts, then from each kolobok you will get 3 kutabs Cut a circle out of the dough Put the filling on 1 half of the dough, the second cover First, bend the tip Bend the edge inward at equal intervals Pinch the edge with a stroke of 1 cm Pinched wavy edge of the kutaba You should start baking the kutaba when there are 2 times more of them than fits in the frying pan. While they are baking, make new ones. Bake the kutabs in a dry frying pan. Hot kutabs, greased with oil. Kutabs on a plate.

Boil potatoes for filling. Select three medium-sized tubers, rinse thoroughly to remove soil and other dirt, place in cold water, salted with 1 tsp. salt and boil until tender. It took me about 25 minutes.

Sift good-quality white and dry flour along with salt into a wide and deep bowl. To better combine the liquid with the flour, make a depression in the dry mixture. Pour in the specified volume of warm (not hot!) water with the addition of non-fragrant vegetable oil.

Using your fingers, gently combine the water with the butter and flour.

Knead the dough quickly so that it does not become too elastic. This unleavened dough will not stick to your fingers and work surface, so additionally sprinkling flour on the table or hands will be unnecessary.

Before rolling out the dough, give it a little rest - transfer it to a clean surface (board, bowl), cover with a towel or cover our dough ball with film, but be sure to cover it so that it does not dry out.

While the dough is resting, let's make the filling.

Peel the skin of the boiled potatoes, cut the tubers several times and place in a bowl. Mash the potatoes into a puree. You can do this with a potato masher, through a meat grinder, or grind the potatoes in a blender. If the potato mixture turns out to be too dense, you can add a little boiled water.

Finely chop the washed and dried greens. This could be young green onions, young garlic, parsley, dill, cilantro, etc.

Mix mashed potatoes with herbs. Stir and flavor the filling by adding salt and pepper.

If you have some leftover mashed potatoes from yesterday at home, you can also use it for the filling, additionally mixing it with herbs.

Divide the dough into equal parts. Take a ball of dough and roll it out on a flat and smooth surface into a thin cake (the thickness of the dough should be the same).

Place the filling (about 1.5 tablespoons) on one half of the thin flatbread.

Cover the potato filling with the other half of the dough and seal the edges.

I suggest using a fork. Firstly, you will get a beautiful curly edge, and secondly, when pressed with a fork, the dough sticks together very well and will not open when frying.

Tip: do not make the edge of the dough too wide, as during frying the dough will dry out and may be too hard.

Moon-faced chebureks

What kind of kutabs are these and how to prepare them? Qutab is a thin unleavened flatbread, shaped like a crescent.

They are prepared with different fillings. It can be meat - lamb, beef (they used to even eat camel meat!), cheese, cottage cheese, greens, pumpkin and in general anything your heart desires.

Kutaby with herbs and cheese: a simple recipe

Mix two types of flour - rye and wheat, add salt and vegetable oil. To ensure that the butter is evenly distributed, rub the flour and butter together with your hands.

Add warm water and knead into a soft dough. Cover the container with the prepared dough with a towel and leave the dough to “rest” for 20 minutes before preparing the filling.

Mix grated cheese and finely chopped herbs - that’s how quickly and easily the filling for kutabs is ready.

Attention: if you use salted cheese, you do not need to add salt to the filling, but if not, you need to add a little salt to taste.

Sprinkle the table and hands with flour to prevent the dough from sticking. From the total mass, pinch off a ball of dough of such a size that it fits easily in the palm of your hand.

Roll out into a flat cake about 3 mm thick. Place the filling on half of the flatbread so that you can cover it with the free edge of the flatbread and pinch the edges.

To give it an aesthetic appearance and prevent the filling from leaking out, it is convenient to connect the edges of the kutab with the tines of a fork. Now in appearance it resembles a traditional cheburek.

The difference with chebureks is that kutabs are cooked in a dry, very hot frying pan without oil. Ideally use a cast iron frying pan. But on Teflon or ceramic, everything will turn out just as well.

You need to fry the kutabs for 1-2 minutes on each side.

A good housewife strives to serve kutabs hot. Then the cheese will still be melted and viscous.

Although they rarely have time to cool down, because this is a universal dish at any table.

Recipe for kutabs with herbs and cheese in Azerbaijani style

Azerbaijanis are hospitable people, and in most homes today kutabs are prepared according to this recipe, so that not a single guest leaves the hosts hungry, and all the household are full of strength and grateful to the hostess.

Ingredients for the dough:

• Wheat flour - 0.5 kg + adding;
• 250 ml of yogurt (natural thick), you can also use high-fat kefir, yogurt, matsoni;
• 1 egg;
• Half a teaspoon of salt;
• Vegetable oil - a tablespoon;

For the filling you need:

• 300 grams of any cheese (it is recommended to use saltier cheese and one that will melt when frying);
• Any greens, about 350 grams. You can use spinach, dill, parsley, nettle (after dousing it with boiling water to eliminate the burning sensation), sorrel and everything that is in the garden for the season.

Try making tartare in your own kitchen. It comes in handy for many meals and snacks.

Read about what an artichoke is. You will learn a lot of useful and interesting things!

At an important celebration, the dishes should be solemn. For example, baked leg of lamb in the oven. The entire cooking process is described step by step.

To prepare the dough, combine vegetable oil with yogurt (yogurt, matsoni, kefir), add salt and egg, mix thoroughly.

Sift the flour and add in parts, knead the dough until it is soft and sticky enough. The dough should be allowed to rest for about 20 minutes, wrapped in cling film.

The filling is prepared as follows: mix grated cheese with finely chopped herbs.

The dough has “rested”, now it needs to be divided into 14 parts, rolled into a ball from each, it should be of such a size that it easily fits in the palm of your hand. After this, you can form kutabs.

Roll each ball into a flat pancake, put the filling on one half of it, fold it in half and pinch the ends, pinching the edges with the tines of a fork, so that the kutabs are beautiful, although they themselves are a work of art.

In Azerbaijan, kutabs were fried over an open fire, and if this requirement is adapted to modern conditions, then a very heated frying pan (Teflon, cast iron or ceramic) is quite suitable, but only without adding fat.

Immediately after frying, in the heat, the finished kutabs are greased with butter and they become soft and crispy at the same time. Hospitable Azerbaijanis will definitely serve them with their matsoni - a fermented milk drink with garlic.

For a video recipe for making simple and tasty kutabs with cheese and herbs, see below:

Azerbaijani cuisine has many admirers. Local pastries, which include kutabs, are especially popular. These are flatbreads made from unleavened dough stuffed with meat, cheese, and vegetables. They resemble chebureks in shape, only they are fried in a dry frying pan, and then generously greased with butter. Kutabs are served as a separate dish, as an addition to tea or as a snack for alcoholic drinks. Both adults and children like their taste. If you don’t flavor the unleavened flatbread with butter, then some versions of the dish (with low-calorie filling) will appeal even to those on a diet.